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The Best White Wedding Cupcakes

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Comments 31
Last Updated:July 13, 2022Published:July 17, 2018
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(This post was originally published March 28, 2013 but has been updated with new photos, tweaked recipe, and instructions.)

These white wedding cupcakes turn a boxed cake mix into the most amazing vanilla cupcakes you’ve ever had. They’re a close replica to a delicious bakery cake that you would find at a wedding (with the perfect texture!) and are so easy to make! It’s become my family’s favorite go-to vanilla cake recipe anytime cupcakes are in order.

These white wedding cupcakes turn a boxed cake mix into the most amazing vanilla cupcakes you've ever had.

Being a chocolate fanatic, it’s a rare occasion that I would choose anything vanilla over chocolate. But these white wedding cupcakes are THAT good, that even I would choose these over a chocolate cupcake 100% of the time. They are so moist, so easy to make, and of course…so very scrumptious.

Having a cake mix base, this recipe is kick-started for you so you don’t have to worry about leavening agents. I prefer to use an “extra-moist cake mix” to ensure they come out as perfect as possible. Because dry cupcakes = no bueno.

White wedding cupcake with piping tip.

What You Need to Make White Wedding Cupcakes

  • White Boxed Cake Mix
  • Flour
  • Sugar
  • Sour Cream
  • Egg Whites
  • Water

Ingredients for White wedding cupcakes

How to Make White Wedding Cupcakes

Step 1: Mix Batter

Start by mixing the dry ingredients with a whisk. Once combined, mix in the egg whites, sour cream, and water and continue mixing until combined. You can use a electric mixer, but whisking by hand works well for this recipe.

Mixing batter for white wedding cupcakes

Step 2: Scoop into Baking Cups

Use a 3-tablespoon sized cookie scoop to scoop the batter into the baking cups.

Scooping batter into cupcake pan for white wedding cupcakes

Step 3: Bake

Bake for 18-20 minutes or until toothpick comes out dry. You do not want the tops to turn brown, as that will mean you overbaked them. The tops will still look a little moist, but the goal is to cut into them and see this beautiful, perfect, bakery texture.

Inside texture for white wedding cupcakes

Step 4: Cool & Frost

My personal favorite frosting for these is a delectable cream cheese frosting. It’s not too sweet and is the perfect pairing with these vanilla cupcakes. If you want a more pipeable frosting, try out a buttercream frosting like I use on sugar cookies.

Cream cheese frosting and buttercream frosting for white wedding cupcakes

Frequently Asked Questions:

What brand of cake mix do you recommend?

I used and prefer Pillsbury White (Moist Supreme) but I’ve tried it with several other mixes and it works fine.

What’s the difference between this recipe and a cake mix straight-out-of-the-box?

You might be thinking, “what’s so different about this recipe if you are still using a boxed cake mix?” Well, I will tell you. The secret is sour cream and egg whites. Yes, sour cream ain’t just for baked potatoes anymore. It is used to moisten many types of cakes/batters and any time I’ve used it, the result has always been amazing. And the egg whites? Since you are removing fat content (by taking out the yolk), you need to use the sour cream to balance that back out to produce a soft & moist cake.

Tip: Save the egg yolks in a plastic bowl (covered with saran wrap) and toss into a big batch of scrambled eggs in the morning. Or use the liquid egg whites you can buy in a carton to avoid having leftover egg yolks.

Separating egg whites and egg yolks for white wedding cupcakes

Where did you get those adorable scalloped cupcake liners?

These are from The Sweet Tooth Fairy’s adorable baking line! They’re grease-proof and make the cupcakes come out of the wrappers SO smoothly.

white wedding cupcakes

How Many Cupcakes Does This Recipe Make?

Assuming you fill each baking cup with 3 tablespoons of batter, this recipe makes 24 cupcakes.

Can I use this recipe as a cake?

Yes! Bake in a 9×13 pan for 28-30 minutes or until toothpick comes out clean.

Cupcake pan of baked white wedding cupcakes

White Wedding Cupcakes

These white wedding cupcakes turn a boxed cake mix into the most amazing vanilla cupcakes you've ever had. They're a close replica to a delicious bakery cake that you would find at a wedding (with the perfect texture!) and are so easy to make! It's become my family's favorite go-to vanilla cake recipe anytime cupcakes are in order.

Pair with cream cheese frosting (my favorite!) or a more pipeable buttercream frosting.

Author: Melissa Rose
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Category: Cupcakes
Servings: 24 Cupcakes
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4.77 from 34 votes
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Ingredients

  • 1 15.25 ounce box white cake mix
  • 1 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups water
  • 3/4 cup sour cream
  • 4 large egg whites (equal to 1/2 cup, if you want to use liquid carton egg whites)
  • 1 Buttercream Frosting

Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Instructions

  1. Preheat oven to 325°F.
  2. In a large bowl or stand mixer, whisk together cake mix, flour, sugar, and salt.
  3. Once incorporated, add in the vanilla, water, sour cream, and egg whites one at a time until combined.

  4. Place cupcake liners into cupcake tin and scoop 3 tablespoons of batter into each baking cup.

  5. Bake for 18-20 minutes or until toothpick or fork come out clean.

Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Recipe Notes

Adapted from: Recipe Girl

To turn this into a 9x13 cake, bake at 350 for about 30 minutes or until toothpick comes out clean.

Buttercream Frosting recipe can be found here.

Nutrition

Calories: 108kcal
Fat: 2g
Saturated fat: 1g
Cholesterol: 3mg
Sodium: 159mg
Potassium: 27mg
Carbohydrates: 20g
Sugar: 11g
Protein: 1g
Vitamin A: 40%
Vitamin C: 0.1%
Calcium: 39%
Iron: 0.5%
Did you make this?
Tag me on Instagram @designeatrepeat or leave a comment below to let me know how it turned out! I love seeing what you’ve made.
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Reader Interactions

31 Comments

  1. Melissa Barnickel says

    04/07/2017 at 5:49 pm

    5 stars
    I need to modify to exclude eggs due to allergy. So do you recommend 1/2 cup applesauce to replace the 4 egg whites? This is going to be my grandson’s 1st birthday cake.

    Reply
    • Melissa says

      04/08/2017 at 8:12 am

      Hi Melissa! I’ve only used applesauce in cake once, so I can’t guarantee the outcome but it would be worth a shot. My concern would be that because this recipe only calls for egg WHITES, the typical 1/2 cup applesauce per 1 egg would get tricky. Sorry I’m not much help on this one!

      Reply
  2. Crystal says

    07/25/2013 at 1:16 pm

    Can you use yellow cake mix..and whole eggs instead of egg whites?

    Reply
    • Melissa says

      07/25/2013 at 1:47 pm

      Hi Crystal! Yes, you could certainly try that and I think they would turn out fine. They will obviously taste more like yellow cake, rather than the traditional white wedding cake, but they would still taste great! I would probably only use 2-3 whole eggs (instead of the 4 whites this recipe asks for). Using only egg whites makes the cake light, so adding in the yolks would make it a bit more dense. (The yolks contain the fat, which adds moisture to the cake.)

      Hope this helps & please report back with the results! I would love to hear how they turn out! :)

      Reply
  3. Rachel says

    04/15/2013 at 4:17 pm

    Um, these look amazing. I am really drooling right now.

    Reply
  4. Mimi says

    03/30/2013 at 11:31 pm

    these cupcakes are so beautiful!!! and they look delicious! :D

    <3, Mimi
    http://whatmimiwrites.blogspot.com/
    Win a pair of Saltwater Sandals!

    Reply
  5. Kathryn says

    03/28/2013 at 10:26 pm

    I use this same recipe. It is AWESOME! Everyone I make it for raves about it. I add a tsp of almond too, which it makes it even that much better!

    Reply
  6. Marian says

    03/28/2013 at 6:43 pm

    My grandma makes cheesy potatoes on Easter too! :) I think she uses a Paula Deen recipe. And those cupcakes look delicious.

    Reply
  7. Niki says

    03/28/2013 at 6:25 pm

    I don’t know if I’m more excited about the straws or the actual cupcakes! Love this!

    Reply
  8. Kari says

    03/28/2013 at 4:04 pm

    These look SO amazing. Gorgeous photos as well. I want one right now! Maybe I will make them tonight :) Thanks for the recipe.
    xx Kari
    http://moderngirlsinvintagepearls.blogspot.ca/

    Reply
  9. Mere says

    03/28/2013 at 1:16 pm

    Your cupcakes are adorable! And your pictures of them are great. I love the sour cream trick! I was so hesitant to try it a few years ago (because I mean, gross!) but oh they turned out delicious! (what cupcake doesn’t?!) Thanks for sharing your recipe- I’ll have to try it! :)

    Reply
  10. Alissa says

    03/28/2013 at 11:48 am

    SHUT UP!!!!!!!!!!!!!!! Wedding cake is literally the greatest cake of all time. OMG!! I am literally drooling!

    Reply
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